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And it begins!! Deer sausage season

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  • Backroadmeats
    Club Member
    • Dec 2018
    • 556
    • Central mn

    And it begins!! Deer sausage season

    Well deer season is almost over here in minnesota.. so now it is time to make sausage . I started yesterday made teriyaki snack sticks , polish and summer sausage ,. 150 lbs in total. Today it was hot dogs and sticks . I keep forgetting to take pics but here is a picture of the smoker with 50 lbs of hot dogs and 75 lbs of sticks.. Click image for larger version

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  • FireMan
    Charter Member
    • Jul 2015
    • 8214
    • Bottom of Winnebago

    #2
    Can I have some? Please. Pretty please. 🕶
    Last edited by FireMan; December 4, 2020, 08:03 AM.

    Comment

    • Jfrosty27
      Club Member
      • Mar 2020
      • 1302
      • Muskego, WI
      • Current cookers:
        Rec Tec RT700 "Bull" pellet cooker
        Smokin-It model 2 electric smoker w/ Maverick 732 temp monitor and cold smoking kit
        Weber Genesis 3 burner gas grill w/ rotisserie
        Charbroil Grill2Go gas grill
        Weber 22" Performer Deluxe kettle grill w/ThermoPro TP-20S temp monitor
        Onlyfire rotisserie kit for 22" kettle
        Weber Smokey Joe
        SnS Deluxe
        Vortex
        The Orion Cooker convection cooker/smoker (two of them)
        Blackstone 17" griddle
        Joule Sous Vide circulator

        Favorite beer: Anything that's cold!
        Favorite cocktail: Bourbon neat

      #3
      Me too please? Love it!!

      Comment

      • Greygoose
        Club Member
        • May 2019
        • 724
        • South Shore,MA

        #4
        Ur rocking’ it man 👍👍👍👍

        Comment

        • Jerod Broussard
          Moderator
          • Jun 2014
          • 9898
          • East Texas
          • Pit Barrel Cooker "Texas Brisket Edition"
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          #5
          That is a sweet looking set up there! I'm approaching a nice helping of tag soup, the morning hunt will let me know how close I am.

          Comment


          • Backroadmeats
            Backroadmeats commented
            Editing a comment
            Ahh the dreaded tag soup!!! The deer are so thick around here it is ridiculous,. To bad I am sick of cutting them up!?
        • jhapka
          Club Member
          • May 2019
          • 280
          • Grand Rapids, MN
          • SNS Deluxe Kamado
            26” Weber Kettle
            Pit Barrel Cooker

          #6
          Looking good! The combo of covid having everybody buying whole hogs and half beefs and hunting in an intensive harvest zone left us with lots of venison but nobody to process it. No freezer space left and plenty of jerky in the way!

          Comment


          • Backroadmeats
            Backroadmeats commented
            Editing a comment
            How many pounds do ya have?? I could make ya some stuff!!

          • jhapka
            jhapka commented
            Editing a comment
            Backroadmeats I would love to if it weren’t for the drive! You have a storefront I can stop by and browse if I can ever take a trip to the cities right?
        • klflowers
          Club Member
          • Sep 2015
          • 3671
          • Tennessee

          #7
          Man, your pics always have me drooling

          Comment


          • Backroadmeats
            Backroadmeats commented
            Editing a comment
            I will have more!! I have till January 15th blocked off for deer sausage!! So if your bored??

          • klflowers
            klflowers commented
            Editing a comment
            Backroadmeats, tempting, even with covid and snow. OK, I could mask and glove up for the covid, but the snow???
        • bbqLuv
          Club Member
          • Jan 2020
          • 1481
          • Milwaukie, OR

          #8
          Dead deer done right.

          Comment

          • Backroadmeats
            Club Member
            • Dec 2018
            • 556
            • Central mn

            #9
            150 lbs of sticks and 75 lbs of hot dogs.. I had another cart with summer sausage and polish kielbasa on it but forgot to take a picture in the chaos . Stuffed and smoked 400 lbs yesterday.. packaging day today?? Click image for larger version

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            Comment


            • gcdmd
              gcdmd commented
              Editing a comment
              Holy smokin' sausage, Batman!
          • Backroadmeats
            Club Member
            • Dec 2018
            • 556
            • Central mn

            #10
            Busy day Friday we stuffed 450 lbs of sausage.. I started smoking Saturday morning with 150 lbs of brats and 25 lbs of hot dogs.. the next smoker load of the day was 75 pounds of sticks an 90 pounds of bacon ( because I am sick of sausage and I had room in the smoker ) .. then Sunday I smoked 150 lbs of summer sausage and 50 lbs of venison bacon.. this should keep the ladies busy wrapping tomorrow!! Click image for larger version

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            Comment


            • klflowers
              klflowers commented
              Editing a comment
              Damn. Sorry for the language, but...
          • 58limited
            Club Member
            • Dec 2018
            • 1112
            • SE Texas
            • "Beer is proof that God loves us and wants us to be happy." ~Benjamin Franklin

            #11
            All I can say is WOW!

            I was given 4 quarters of venison, processed it today to get 18.5# meat (not counting backstraps and tenderloins). Gonna make all of it (except the backstraps and tenderloins) into smoked jalapeno cheddar snack stix.

            Comment


            • 58limited
              58limited commented
              Editing a comment
              Backroadmeats I'm copying a youtube video. 10lbs lean meat and 5lbs pork belly. Milk powder, salt, Prague powder #1, garlic powder, dried jalapenos, a bottle of jalapeno hot sauce (I'm using Tabasco brand). Instead of water I'm using beer from my local brew pub. Any pointers are greatly appreciated. https://youtu.be/GPpO1Yoi8ZQ

            • Backroadmeats
              Backroadmeats commented
              Editing a comment
              I do 50/50 pork to venison ratio. I do everything in 25 lb batches ,. So if I were making them I would use a willies snack sticks seasoning from p&s seasonings. To the 25 lb of meat I would add 1 lb chopped fresh jalapeno and 2 1/2 lbs of high temp cheddar cheese,. Two cups of milk powder and 2 cups water/beer. I tried making my own seasoning blends for years but have found buying them is way easier and consistent. That is just my 2 cents let me know how they turn out!!

            • 58limited
              58limited commented
              Editing a comment
              Thanks for the input - if this recipe doesn't work out I'm planning to order a seasoning mix next attempt. I often make my own seasoning blends for links and breakfast sausage (I mostly use proven recipes from others - not a big deal since I make way less sausage than a commercial operation) but when I made summer sausage (venison & beef) I bought the seasoning mix from a local meat processor whose sausage I really like - its so good why try to reinvent the wheel?
          • Backroadmeats
            Club Member
            • Dec 2018
            • 556
            • Central mn

            #12
            I got to thinking tonight as I was switching out smoker loads that I never take a picture when I swap trucks. The stainless racks you guys always see my sausages and bacons loaded on are called smoker truck.. aka carts with wheels on the bottom.y smoker has a ramp that folds down and I just push the whole cart in and when done I can pull the whole cart out and push it in the walk in cooler when the sausage is done.. the first cart has 75 lbs of venison bacon and 25 lbs of bologna on it,. I already took our 150 lbs of summer sausage that was done a few hours ago..the next truck 150 lbs of brats on it and 50 lbs of hot dogs ..the contraption on the left of the smoker is a smoke generator . It stores sawdust in the cone looking thing on the top and feeds it to a hot plate int the cabinet below ,. That is pulled in the smoker by a fan inside the smoker. Maybe nobody cares but since all I do right now is smoke deer sausage I thought I would share!!! Click image for larger version

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            Comment


            • Backroadmeats
              Backroadmeats commented
              Editing a comment
              Thanks Skip . You may find this impossible as do a lot of people that help me,. But right now I can't even eat sausage as it tastes terrible.. a girl that helps in the shop said she couldn't eat the spaghetti her mom made the other night because it had pork sausage in it.. oh well it will taste good again in a few months !?

            • klflowers
              klflowers commented
              Editing a comment
              Nobody cares? I care so much I have tears in my eyes

            • Backroadmeats
              Backroadmeats commented
              Editing a comment
              Don't cry klflowers !! The smell of the inside of that smoker almost makes me gag right now!!
          • Backroadmeats
            Club Member
            • Dec 2018
            • 556
            • Central mn

            #13
            Here is a picture of the finished hot dogs! Click image for larger version

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            • Backroadmeats
              Club Member
              • Dec 2018
              • 556
              • Central mn

              #14
              And the brats Click image for larger version

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              Comment


              • klflowers
                klflowers commented
                Editing a comment
                Man those look good
            • Beefchop
              Charter Member
              • Oct 2014
              • 477
              • Lafayette, LA
              • XL Big Green Egg, Shirley Fabrication 24"x42" Patio Cooker

              #15
              Backroadmeats where's your favorite place to get your seasonings, casings and other sausage making supplies?

              Comment


              • Backroadmeats
                Backroadmeats commented
                Editing a comment
                I buy almost everything from gohman supply. They sell p&s seasonings and have anything butcher shop related from equipment to wrapping paper. The staff is very knowledgeable. I do use a few seasonings from ac leggs also.

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            2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

            We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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